Servings
Font
Back
0.0 from 0 votes

Dutch Oven Beef Stroganoff Recipe

Rich and savory, this Dutch Oven Beef Stroganoff features tender beef in a creamy sauce, perfect for pairing with your favorite sides.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 3 servings
Calories: 615 kcal
Course: Main Course
Cuisine: Russian

Ingredients

For the Main Dish
  • 1 onion medium
  • 2 clove garlic fresh, medium-large
  • 16 ounces mushroom fresh, cremini or button
  • 1-2 Tablespoon oil
  • 1 Tablespoon butter
  • 1 pound beef cubes
  • pinch nutmeg grated
  • 1 bay leaf small
  • ¼ Teaspoon salt or to taste
  • ⅛ Teaspoon black pepper
  • 1 Tablespoon Dijon mustard or another European Mustard (not English!)
  • 1 cup white wine
  • ½ cup beef broth
  • 1 cup sour cream
For the Slurry
  • 1 Tablespoon all-purpose flour
  • 2 Tablespoon lukewarm water

Instructions

    Cup of Yum
  1. Prepare all the fresh produce first. Slice the onion, chop the garlic roughly and slice the clean mushrooms. Keep each separately aside.
  2. Place your Dutch oven on the stove and heat the oil and melt the butter.
  3. Stir in the onion. Sauté until lightly soft and keep over a medium-high heat setting.
  4. Add the garlic and stir-cook slightly for a minute over a medium heat setting.
  5. Stir in beef cubes and cook them briefly on all sides to brown them a bit. Keep a higher heat setting.
  6. Mix in the sliced mushrooms. Cook down a bit so that the water from the mushrooms is released.
  7. Season with bay leaf, grated nutmeg, salt, crushed black pepper and the mustard paste. Mix it all in.
  8. Keep on the same higher heat setting and deglaze by pouring in white wine and the beef broth. Combine everything well.
  9. Reduce the heat setting to a medium-low and stir in the sour cream. Mix well into the dish.
  10. Cover the Dutch oven with the lid and keep the stove heat on a lower heat setting.
  11. Simmer the beef stroganoff on the lower heat setting, covered, until the meat is tender and falling off. This can take 1½ - 2 hours depending on your meat quality.
  12. When the meat appears cooked and tender, take out the bay leaf and discard it. Keep on the lowest heat setting.
  13. Prepare the slurry by combining the all-purpose flour with the lukewarm water. Make sure no lumps are left and that it is smooth.
  14. Pour a tablespoon of the beef stroganoff sauce into the slurry, so that the temperature is gradually matched. Then pour all the slurry into the beef stroganoff sauce and mix it all well. The sauce will turn velvety thick.
  15. Take the dish from the heat source and serve up hot.

Notes

  • Serves 2-4, depending on the portion size

Nutrition Information

Calories 615kcal (31%) Carbohydrates 41g (14%) Protein 34g (68%) Fat 30g (46%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 61mg (20%) Sodium 36677mg (1528%) Potassium 1397mg (40%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 603IU (12%) Vitamin C 7mg (8%) Calcium 198mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 41g 14%
Protein 34g 68%
Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 61mg 20%
Sodium 36677mg 1528%
Potassium 1397mg 30%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 603IU 12%
Vitamin C 7mg 8%
Calcium 198mg 20%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.